Bitesized Cinnamon Roll teats. A vanilla biscuit wrapped up with a cinnamon & chocolate centre. The perfect cold weather biscuit.
- 125g Caster Sugar
- 175g Unsalted Butter, at room temperature
- 200g Plain Flour, sifted
- 100g Self Raising Flour, sifted
- 1 Large Egg
- 1 Tsp Gorilla Vanilla – Organic Vanilla Extract
- 150g Milk Chocolate
- 15-20 Drops of Foodie Flavours Cinnamon Natural Flavouring
- 100g Icing Sugar, sifted
- 1/2 Tsp Gorilla Vanilla – Organic Vanilla Extract
- 30ml Milk
Makes ~30 / Prep time 30 mins plus chill time / Cook time 12 mins
- Cream together the caster sugar and butter in a large bowl.
- Add the vanilla extract, egg and 2 large spoonful’s of the flour and mix until combined.
- Mix in the remaining flour until a dough is formed.
- Split the dough in half and form into balls.
- Place one ball of dough onto a lightly floured sheet of greaseproof baking paper.
- Using a rolling pin, roll the ball into a rectangle by rolling from the centre, out into each corner. You want the thickness of the dough to be approx. 5mm and the length of the rectangle to be 25cm. Repeat for the second ball of dough.
- Place the sheets of dough into the fridge, keeping them flat and chill for at least 30 mins.
- Once the dough has chilled, break up the chocolate into a microwave safe bowl and heat in the microwave on high for 1 minute. Remove the chocolate and stir.
- Return the chocolate to the microwave and heat on high in intervals of 30 seconds, stirring in between until the chocolate has melted. Be careful not to overcook the chocolate or it might burn.
- Add the drops of cinnamon flavouring to the chocolate and stir. Set aside to cool slightly.
- Remove the dough from the fridge and cut any rough edges so the sides of the rectangle are straight. You can always use these offcuts to make more biscuits if you have enough.
- Spread the chocolate evenly over the dough, going right up to the edges.
- Before the chocolate has time to harden, tightly roll up the dough from a short side, using the baking paper to help lift it.
- Wrap the rolled dough in the baking paper and place it in the fridge for 2 hours.
- Cut the rolled dough into circles with a thickness of approx. 1cm.
- Place the circles on a baking tray lined with a silicone mat or greaseproof baking paper, leaving enough room for the biscuits to spread.
- Put the baking tray in a preheated oven at 160°C fan and bake for approx. 12 mins.
- Remove from the oven and leave the biscuits on the tray for 5 mins.
- Carefully remove the biscuits and place them onto a wired rack to cool.
- Add all the vanilla icing ingredients to a small bowl and mix until smooth.
- Using either a piping bag or spoon, drizzle the icing over the biscuits.
- Let the icing harden on the biscuits before eating.
- If baking the biscuits in batches, place the circles of dough into the fridge until ready to bake. This will prevent the biscuits from spreading too much while baking.